Instant Pot Chili

Instant Pot Chili is the quickest and best way ever to make chili! This pressure cooker chili recipe creates a rich, hearty, and healthy turkey chili with black beans and sweet potatoes. It’s the perfect fall comfort food.

Pull out your favorite fuzzy slippers, fleece pajamas, and light the pumpkin spice candle, because we are getting cozy today! It’s time for big, steaming bowls of Instant Pot Chili.

white soup crock filled with Instant Pot Chili, garnished with chunks of fresh avocado

Although it’s been fall for a few weeks, between raking leaves, watching football, and the string of costume-clad kiddos who rang our doorbell for yesterday’s neighborhood trick-or-treat, this weekend felt even more “autumn” than usual, in the most quintessential of ways. Although I didn’t have my own Halloween costume, I did manage to coerce Teddy into my Notre Dame jersey for all of five seconds, which I’ve decided counts for all three of us.

Instant Pot Chili—Cozy Comfort Food

Instant Pot Chili is exactly the sort of recipe I crave on fall days, when the wind works itself under my jacket a bit more quickly and our boots start piling up by the back door. Made with ground turkey, canned beans, and sweet potatoes, it’s healthy, hearty, and warms me to my core.

white soup crock filled with turkey chili made in an Instant Pot.

This Instant Pot Chili recipe with beans is inspired by my favorite Slow Cooker Turkey Quinoa Chili. I used a similar blend of spices (chipotle chili powder is still the secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried) but omitted the quinoa in favor of a second type of canned beans. Since this is our first adventure in making an Instant Pot chili recipe, I wanted the recipe to be as classic as possible, with a few healthy twists, of course!

electric pressure cooker chili with a wooden spoon sitting in it.

I’ve been loving my Instant Pot lately because it makes dinner come together incredibly quickly and because it allows me to make our entire meal in a single pot. This turkey chili cooks with just 10 minutes of pressure cook time yet tastes if it’s been simmering away on the stove all day. The only thing I needed to wash at the end of our meal? The Instant Pot itself. (More of my favorite 15 Healthy Instant Pot Recipes can be found here!)

white soup bowl full of Instant Pot chili, garnished with cubes of avocado and tortilla chips

In case you don’t have an Instant Pot, I’ve also included directions to make this chili on the stove, and it would work with other pressure cookers too, as long as yours has a sauté function. If not, you can sauté the ground turkey, onions, and spices separately, then transfer it to the pressure cooker with the other ingredients). You may also want to check out Barbara’s great resource for new pressure cooker users: Getting Started with Your New Pressure Cooker or Instant Pot.

In the topping department, my favorites are fresh avocado and Greek yogurt (am I predictable yet?), along with cilantro for freshness. For more indulgence, sprinkle on some shredded cheese; for spice, diced jalapeno will kick things up, and you can always sneak in a little more chipotle chili powder too.

Recommended Tools to Make Instant Pot Chili

  • Instant Pot (other electric pressure cooker brands with similar cooking functions should work too)

More Healthy Chili Recipes

white soup crock filled with Instant Pot Turkey Chili
5 from 8 votes
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Instant Pot Chili

Yield: 6 servings, about 2 cups each
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Easy Instant Pot Chili with canned beans, turkey, and sweet potatoes. Healthy, DELICIOUS, and comes together in minutes. Great for leftovers and the freezer.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion — chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground chipotle chili pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 medium sweet potatoes — peeled and cut into 1/2-inch dice
  • 1 medium red bell pepper — diced
  • 1 can crushed tomatoes — (28 ounces)
  • 2 cans beans — (15 ounce cans) , rinsed and drained (any mix of black beans, dark or light red kidney beans, or chickpeas—I used 1 can of black and 1 can of light red kidney)
  • 1 1/2-2 1/2 cups low-sodium chicken broth
  • For serving: cilantro — avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Instructions

  1. Set an Instant Pot to sauté and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes. Add the chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
  2. Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups chicken broth. Stir well. Cover, seal, and set to cook on high pressure for 10 minutes. Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Recipe Notes

  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • To make this recipe in a slow cooker: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
  • If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
  • To cook on the stove: Sauté the turkey, onions, pepper, and spices as directed, then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
Course: Main Course
Cuisine: American
Keyword: Healthy Instant Pot Recipe, Instant Pot Chili

Nutrition Information

Amount per serving (1 (of 6), about 2 cups, without toppings) — Calories: 346, Fat: 4g, Saturated Fat: 1g, Cholesterol: 70mg, Sodium: 1178mg, Carbohydrates: 49g, Fiber: 14g, Sugar: 10g, Protein: 31g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Easy Instant Pot Chili with canned beans, turkey, and sweet potatoes. Healthy, DELICIOUS pressure cooker chili recipe that’s ready in 30 minutes! Freezer-friendly, great leftover, and always a family favorite. Recipe includes directions to cook on a stovetop or slow cooker too. #instantpotrecipes #instantpotchili #healthychili #turkeychili #pressurecooker

Easy Instant Pot Chili with canned beans, turkey, and sweet potatoes. Healthy, DELICIOUS pressure cooker chili recipe that’s ready in 30 minutes! Freezer-friendly, great leftover, and always a family favorite. Recipe includes directions to cook on a stovetop or slow cooker too.  #instantpotrecipes #instantpotchili #healthychili #turkeychili #pressurecooker

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

59 comments

  1. This looks tasty! But I don’t see the recipe…?

  2. Can you add rice into this?

    • Sharona, I think you could! Because the Instant Pot is already so full and you’d need a good amount more liquid, you might want to cook the rice on the side, then stir it in at the end.

  3. This looks sooooo cozy! Love love love. I’m ready for wool sweaters and chili ASAP!

  4. I’m extremely picky about my chili, because I tend to get tired of it by the time I finish my first serving.  However, what grabbed my attention with this recipe is the chipotle powder.  That would add a different taste, which I like.  I would warn everyone who is not aware, that it is good to go a bit light on the chipotle, because when reheating the leftovers, the heat will intensify.  My husband has a story to tell about how he discovered that…  I would probably use half the amount stated, and then add more if needed.

    • Susan, that is a great strategy (and it does get a bit spicier!). I’m glad this has your eye. If you try the recipe, I’d love to know what you think!

  5. What would you recommend as a vegetarian substitute for the ground turkey?

    • Kim, you can simply omit it (cut down on the liquid a bit if you do so that it’s not too water) or add an extra can of beans. Chickpeas would add a nice texture. I hope you enjoy the recipe!

  6. Such an awesome comfort meal!

  7. Oh yea, the instant pot is LIFE CHANGER! just like this chili. BRING IT!

  8. I make similar chili in my IP but don’t use garlic or chipotle chilies. Will definitely add them next time I make it again :)

  9. hey girl- this looks amazing!

  10. Can’t wait for cozy nights with dinners like this one!

  11. What could I substitute for ground turkey? I’m vegetarian. 

  12. Could you saute in the IP and then switch over to slow cooker mode instead of pressure cook?

    • Hi Lucille, yes, I think you could do that! I included my guesses for slow cooker times in the Notes section below the recipe. I hope you enjoy the chili!

  13. Did you rinse and drain the beans?

  14. Just made this and it was delicious! I was super skeptical when I opened the lid (looked too healthy haha) but with the toppings, it was very good! I topped it with cheese, avocado, cilantro and tortilla chips. 

    • HOORAY, Meghan! I’m so glad you enjoyed it. Thanks for sharing all the toppings you used and for writing this great review!

  15. I love the chili, but I had a problem while making it….my instant pot kept saying BURN on the display. So I dumped the chili in a big bowl, washed and scrubbed where the chili stick to the bottom of the instant pot and poured it back in. After a few min I got the BURN message on the screen again. Finally I just put it on the chili setting vs the pressure cooking session for 15 min. I even added more chicken broth and didn’t drain my beans. Any suggestions?? 

    • Hi Laura, I haven’t run into this, so I’m afraid I don’t have any specific advice to offer. Adding additional liquid may help, but as it sounded like you already tried that, I’d suggest looking online for additional troubleshooting resources. I’m sorry I can’t be of more help!

      • I had the same issue a couple of times after adding only 1/2 cup of chicken broth. So I added the rest of the 15 oz can and then mixed it so that the veggies/meat were evenly distributed and not all sitting at the bottom. Came out a little liquidy, so perhaps 3/4 can next time. But still yummy!!

  16. This chili was wonderful!  I followed the recipe exactly and loved it so much.  I put cilantro and green onions on top.  The spice was perfect.  Thank you!

    • YAY Dylan!!! I am so happy to hear it. Thanks so much for leaving this wonderful review. I really appreciate it, and it is so helpful for others considering the recipe too!

  17. I made this after I promised to bring lunch to a meeting that was starting in 1 1/2 hours! Fortunately, I already had all the ingredients. I just want to say that this is the best chili ever. I did need to modify if slightly because my kids do not like anything spicy, and I was hoping for leftovers. Instead of the chili pepper and the chipotle, I added a heaping tablespoon of Penzey’s Spices Arizona Dreaming. I also did not drain the beans. I used 1 can of black and 1 can of navy. Instead of worrying about adding additional liquid when the chili was done, it made sense to me to get all those flavors melded together from the start. I also added about 1/4 teaspoon additional salt to taste after it was done. Everyone raved about how good the chili was. My son, who generally doesn’t like chili at all, ate a full serving. My husband says that this is the best chili that I ever made. My daughter said that I should enter the chili contest in the fall with it. If I do, I’ll let you know how it goes.

    • YAY Amy, I’m so happy to hear this chili was a hit! Thank you so much for taking the time to share this review and your tweaks!

  18. This was so tasty! Made in the instant pot as written. I went 2.33 cups of broth and it was great! I used black and kidney beans.

    • YAY Hillary, thank you so much for taking the time to review this recipe! I’m so glad you enjoyed it.

  19. Made this multiple times now ..our new family favorite it’s so amazingly delish!!

  20. Looks like a great way to lighten up stew. 

  21. Hi, thanks for sharing! I’m excited to try this recipe tonight. My IP is a newer version that doesn’t have the ‘manual’ button, would you recommend I pressure cook or hit the bean/chili button?

    • Hi Julia, it sounds like the “Manual” button as become the “Pressure cook” button, so I think that’s the one you can use!

  22. Hi. I can’t wait to make this recipe in my IP (my new BFF). I was wondering if the sweet potato can be substituted with butternut squash? Thanks.

  23. Hi Erin! My husband doesn’t like sweet potatoes, do you think substituting with Yukon gold potatos would work okay for the recipe?!  😊 

    • Hi Tracy! Does he like carrots or butternut squash? Those would be a closer flavor profile! Otherwise, Yukon golds will have a different taste and break down more in the food processor. I’d cut them a bit larger to offset the fact that they are softer. I hope you both love it!

  24. Hi there! This looks great! If I want to make this without the sweet potatoes, would any of the ingredient quantities or cooking time change?

    Thanks!

    • Hi Becca, I think you would be fine to still cook for 10 minutes to make sure it’s hot and the meat is tender, though your chili will be thinner, since the sweet potatoes add part of the recipe’s bulk. I hope you enjoy it!

  25. What size of instant pot did you use for this?? I have been making your slower cooker meal for a couple years, but I no longer have a slow cooker. I currently have a 6 quart IP but it looks awfully tiny. Especially if adding in quinoa to expand. 
    Thanks

  26. Hello, is there any way to make this with less sodium? The recipe is currently 49% of the recommended sodium intake 

    • May, a lot of the sodium comes from the beans. You can leave those out, which will help! If you’d like to see the breakdown per ingredient, you can plug the recipe into myfitnesspal.com for free and play with it from there. I hope that helps!

  27. Some corn starch will thicken up the sauce a little bit.  Excellent recipe.  Thank you!

  28. This is the first time I’ve made chili with my instant pot and I’m in love, it was super easy and delicious. I love the addition of the sweet potato. I would say it’s a little too hot for people who are sensitive to spicy food so I would just cut the chili powder to 1/2 tablespoon instead of 1 if that’s your case. I will definitely make it again, thank you!

  29. This chili is yummy! I had to make some substitutions, I used butternut squash instead of sweet potato,  and chicken instead of turkey. I doubled the recipe so I could freeze some.  The instant pot cooking created a lot of liquid and it looked a little soupy at first but after I put a little sour cream in it, it thickened right up. After it was done cooking and sat warming In the instant pot for a bit, it thickened a lot on it own.  I used 1 1/2 cups of broth ( so 3 cups in my doubled recipe).   I was happy it turned out good! The chipotle is a nice addition and meshes well with the more sweet/ bitter flavors in the recipe. Thank you! I have  enjoyed a few of  your recipes!

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